No matter if you like your crepes savory, sweet, or somewhere in the middle, this recipe will serve you well. Get ready to master this French staple for good!

Based on comments and feedback from you all, we know that this is one of our most popular recipes. This classic crepe recipe results in a perfectly soft texture that will hold up to any fillings! If you’re having friends or family over for a morning meal this weekend, these crepes are a perfect breakfast food that can easily be tailored to any palette. All you have to do is pick out some great filling options and make them to order!
What Exactly is a Crepe?
In short, a crepe is a very thin pancake made with eggs, sugar, flour, and milk. Unlike fluffy, American-style pancakes, a crepe is flat, dense, and stuffed with yummy ingredients much like an omelet. The French (and most other Europeans) have been serving up variations of crepes for centuries, oftentimes by way of adorable street food carts!
The Secret to Great Crepes
The secret to making great crepes is two-fold. Firstly, you’ll need to follow the measurements for the batter exactly. It should be pretty watery and free of any lumps of dry ingredients. Secondly, you’ll want to nail the technique – which is much easier to do with a non-stick crepe pan. All it takes is a flick of the wrist to coat the bottom of the pan with the batter and a quick pan-fry on both sides until golden brown.
Making this Foolproof French Crepes Recipe
Preparing this simple crepes recipe only requires 5 ingredients and a quick fry on the stovetop.
- Make the Batter: First, whisk the eggs, sugar, and all-purpose flour together in a large bowl. As you continually stir, add in the milk and oil.
- Preheat the Frying Pan: Next, preheat the frying pan over medium-high heat and coat the skillet with cooking spray or butter (you’ll only need to coat the pan once, as the batter has enough oil in it to prevent sticking).
- Pour in the Batter: While lifting the frying pan with one hand at an angle, pour the crepe batter into the pan. Shifting the pan from side to side, completely coat the bottom of the pan with the batter.
- Flip the Crepe: Using a fork, flip the crepe over to cook the other side to a golden brown. Repeat until you run out of batter. Enjoy with your favorite toppings and fillings right away.
Crepes Recipe Tutorial
5 Tips for Nailing this Crepes Recipe
We’ve been making crepes for as long as I can remember. After much trial and error, these 5 tips are our top pointers to help you make the most perfect crepes possible.
- Use a blender. You can use a whisk or blender to get your batter smooth, but if you have a blender, use it! The key to getting the perfect crepes is to get all the lumps out of your batter. The smoother the batter, the more delicate, uniform, and thin your crepes will be.
- Prepare crepes with a crepe pan or non-stick pan. Crepe batter is notorious for sticking to pans. Arm yourself with a non-stick pan or invest in a crepe pan. This will also help your crepes retain a perfect circular shape and reduce the chances of tears and holes.
- Keep the heat on medium-high. Cook your crepes on medium-high heat and make sure you allow your oil or butter to pre-heat in the pan for about a minute before you add the batter. This will ensure even cooking!
- Only grease the pan once. You only need to grease the crepe pan with cooking spray or butter for the very first crepe. After that, there’s enough oil in the batter to prevent any sticking.
- Tilt your pan to coat the batter. After pouring the batter into the pan, make sure you tilt the pan around to evenly distribute it. This is how you will get that perfect and sought-after circular shape!
Hot Tip: If you are making crepes for a big group, get two pans heated up so you can cook and rotate the crepes at a faster pace.

Filling & Topping Options for French Crepes
The possibilities here are endless. Here are some of our favorite combinations.
Sinfully Sweet Crepes
- Unsalted Butter with Sugar: Simple, but delicious. This is my husband Tim and the kid’s favorite. Rub the hot crepe with butter and sprinkle with sugar!
- Lemon Curd and Ricotta: For a tangy crepe, top it with lemon curd and ricotta cheese sweetened with a little sugar and vanilla extract.
- Peanut Butter and Bananas: Slather natural peanut butter on top of your crepe, followed by slices of banana.
- Nutella and Bananas: This is perhaps the most popular crepe combination. The French love the chocolate-y, hazelnut flavor of Nutella. Spread Nutella on a hot crepe and then slice your banana into coins. Add the pieces right on top of the spread. YUM!
- Nutella and Strawberries: This is one of my favorite summertime treats. If you prefer, swap Nutella for fresh whipped cream.
- Dessert Crepes: If you’re serving up these crepes for dessert, drizzle them with chocolate sauce, fresh berries, and a scoop of vanilla ice cream.
Super Savory Crepes
- Ham and Gruyere: Ham and gruyere cheese perfectly compliment the light sweetness of the crepe. Look for thick-cut ham slices. Place the ham down first, add the cheese, and immediately wrap your crepe up so the cheese melts.
- Smoked Salmon and Cream Cheese: Smear on some cream cheese softened at room temperature, followed by thin slices of cold smoked salmon, red onion, tomato, and fresh dill.
- Spinach, Mushrooms, and Feta: This Greek-style crepe is sweet, salty, and full of veggies. Add in grilled chicken or steak if you want to pack on some protein.

Serving Suggestions
If you’re serving your crepes for breakfast, pair them with some air fryer bacon or a potato mushroom breakfast to balance out the sweetness with a little bit of salty. If you’re whipping up a savory crepe for lunch, pair it with an ultimate garden salad or a Russian beet salad with garlic.
Storing, Freezing, & Reheating Crepes
Store cooked and fully-cooled down crepes in an airtight container with layers of parchment paper separating each crepe. Store in the fridge for up to five days. If you freeze them, make sure you allow them to thaw in the fridge.
Reheating Tip: To reheat crepes, pop them in the microwave for about 15 seconds.
FAQ
Is crepe batter the same as pancake batter?
Crepe batter and pancake batter have some similarities, but they are quite different. Crepe batter is much thinner than typical pancake batter and contains no baking powder or baking soda. This is what makes crepes flat and dense instead of thick and fluffy like pancakes.
Do you need a crepe pan to make crepes?
It’s not 100% necessary that you use a crepe pan to make crepes. You can instead use a large non-stick skillet. That said, crepe pans are typically larger and make for the perfect-sized flat pancake.
Why are my crepes soggy?
Your crepes likely turned out soggy if you added too much batter to the pan. All you need to do is coat the pan in a very thin layer of the batter and you’ll be golden.
Why are my crepes not browning?
Your crepes aren’t browning if you have the heat set too low. For best results, keep the skillet over medium-high heat to get that signature golden brown pancake you’re looking for.
What kind of flour is used for crepes?
Regular all-purpose flour is ideal for crepes. You can also use plain wheat flour or even buckwheat flour if you’d like. That said, using either of the latter will make for a denser crepe.
Why did my crepes rip?
Your crepes will rip if you don’t add enough batter to the pan. You don’t need much, but you want to ensure that there aren’t any transparent spots when you pour the batter in.
More Sweet Breakfast Recipes to Try
- Russian Pancakes Oladi – Slavic-style buttermilk pancakes
- Crazy Easy Sourdough Pancakes – Classic pancakes with a sourdough kick
- Cottage Cheese Pancakes (Quick & Easy) – Sweet and salty pancakes
- The Best Crepe Recipe – Crepes stuffed with cottage and cream cheese
Recipe
Ingredients
Instructions
- Gather all the ingredients for the recipe.
- In a large bowl, whisk the eggs, sugar, and flour together until smooth.
- Continually stirring, add in the milk, followed by the oil.
- Preheat the frying pan until it's sizzling hot over medium-high heat. With the first crepe, use an oil spray to coat the pan. After the first one, you won't need to oil the pan, as the crepes have enough oil in them to not stick.
- While holding the frying pan in one hand, pour the crepe batter in using the other; make sure to rotate the pan from side to side to spread the batter evenly over the pan. Flip crepes by lifting the corners with a fork. Cook until golden brown on both sides. Enjoy!
Followed recipe exactly. And batter way too thin. All crepes stuck to pan despite using oil, and I was using 2 different pans. I’m pretty proficient at making crepes for over 3 decades and always have 2 pans going at same time. That being said, I’m not new at making crepes by any means. But this batter is too runny. Had to add a lot more flour. And way too sweet for both mine and my mom’s taste (she also makes crepes almost weekly). The sweetness doesn’t allow to add filling inside that is sweet like Nutella, or other things with sugar. No vanilla, or salt in recipe which in my opinion is a must. Overall was a bit disappointed.
Hi Lilly, I'm sorry these crepes didn't meet your expectations. I hope you find a crepe recipe you love!
Hi Natasha. I made this recipe before but ate them all in one day. Can i make them for my guests but a day prior? Thank you
Hi Ella, you sure can! Some people make the crepes and the filling and then assemble them the day of, or you can heat them up in the oven the next day and they will be very tasty! I hope this helps. Enjoy!!
You don’t say how much batter you should pour into the crepe pan.
Hi Zellie, that is correct because everyone uses different sized pans and some people prefer theirs to be thinner while others like their crepes thicker. It really depends on the thickness you want. I hope this makes sense.
Try spreading some sour cream, some brown sugar, and cutup strawberries and then rolling the whole thing up.
Hi George, That sounds delicious! Thank you for that awesome tip!
Mine turned into a big mess. Tasted great, but a mess.
Hi Joyce, what part was a mess? The pouring into a pan? It takes some practice to learn the technique but you got this. Let me know if there is anything I can do to help.
What size crepe pan do you use in illustration?
Hi Sue! A 10 or 10.5 inch skillet would work great. Enjoy!
I'm pretty disappointed that there were no instructions on properly incorporating coconut oil into the batter. I ended up with hardened chunks of coconut oil in my batter due to the cold eggs and milk.
Hi Anna- Ah, I'm so sorry your crepe batter had chunks in it. You will want to incorporate the coconut oil slowly as you stir, or even blend the batter it in a blender. We'll review the recipe to add a tip on how to incorporate the coconut oil. If you find coconut oil is too finicky to use, you can use light olive oil instead since that won't harden. Hope this helps!
Hi Natalya. Can I use melted butter instead of oil?
Hi Nikki- I haven't tried so I'm not entirely sure, but I think it could work. If you decide to give it a go, let us know how they turned out!
Hello natala. To make the batther a little thicker can u use 1 cup of flour or no? To make larger crepes. Use a bigger fry pan non stic use butter for the 1st crepe and to make 10 to 15. Crepes. Biger recipe ? The look small crepes but looks good 6 eggs some say 2 eggs. Why 6 eggs sorry
Hey Barb, this is the recipe we always used and it's incredible. You can use any size frying pan for them. Canola oil will work. I wouldn't change the amount of flour or eggs. We love this recipe and we stick to it.
If I reduce the sugar to 1/4 cup do I need to add additional flour to compensate for the dry ingredient ratio?
No, you don’t need to adjust anything else. Hope you love them!
Love your recipes
👍❤❤
OH, such a nice comment! thank you!
Very easy, especially if you use a blender. Love the texture. I would use a bit less sugar next time.
Hey Lana, thank you for sharing. 🙂 Happy you liked it
Tried this recipe, egg taste was too strong for our liking.
Hi,so,just 96 gr flour for 6 eggs?
Hey Cristina, that is correct. You will see in the video that the dough is very runny. Hope you love them!
Thank u gonna try them
Hope you love them!
Natasha, Thank you! these taste like childhood! the best recipe I've ever tried! Could you please tell me if the macros based on 1 crepe or multiple ( I hope the latter :)). Thanks again and have a great day!
Hey Jahan, this would be hard to say on macros because everyone has a different size pan. The entire recipe makes 6 servings, so it would be several crepes. And thanks for sharing your feedback. I am glad you love the recipe.
Thank you for your answer. So the Nutrition facts that you posted based on 1 blinchik or 6?
Best Crepe recipe I have ever made! I go a little less on the sugar but they are literally the best!
Hey Diane, thank you so much for sharing your feedback. Means so much to us that you love the recipe!
I used vegetable oil instead of olive oil because I wanted to use it up, and the blinchki turned out very greasy. 🙁 And that amount of sugar seemed too much too. It was too sweet, and I love sweets. Non the less, I still smeared some nutella on the inside and ate up a good amount anyways.
Olga, thank you for sharing those tips. I think they will definitely help others!
Natalya, Great recipe, just like all the others ones. Where did u get your serving tray from? Thank you. 👌❤
Love your recipes! Very fast and easy! I don’t need a lot of ingredients to make a delicious meal!
Elena, thank you so much! We had them yesterday for after school snack. Oh, it was the best!
Natasha, this recipe the best!! My kids so pick with food but this fluffy crapes so delicious ? thank you for the recipe!!
Tatyana, thank you for sharing such an awesome feedback!
Can you use a different healthy version of oil? My husband doesn't like coconut oil...
Yes, I also like using canola oil.
Can you add vanilla extract. 1 teaspoon. Or a half? And can you add cinnamon to it too a pinch or 1/4 teaspoon? Could you use. Canola oil. Instead off cocunut or olive oil? I do not use them. And can you add 1 cup. Of flour. To male more batter like 10 to 15 crepes. Please let me know. Thanks this looks eazy. Better then melted butter
Hey Barb, I have answered the other questions in a prior comment. Yes, you can add vanilla and cinnamon. Enjoy
This idea I actually gave you! ? I had tweaked the recipe from the very first time I tried it bc we never buy vegetable oil ?? It was my healthy hubs that wanted a healthier version of crepes... would be nice if you actually gave proper credit to the person that you got the idea from in your blog like many do! High respect to them!!! We have been using Nutiva coconut oil (best brand) for the last 7 years w no regrets!! ???? The trick I had to figure out w coconut oil is everything has to be room temperature as well as warming up the coconut oil otherwise it hardens and becomes no fun ??
Oh well I am glad you commented on here. I have so many people that give me suggestions and sames are often same, hard to credit people. I did have a few people suggest different oils. Thank you dear for the comment and more helpful tips!!!
I LOVE your crepe reciepe! Since i got married no joke i probably tried at least 50/60 reciepes! Stumbled along your original post of the most perfect crepes with the condensed milk filling and they won my heart over and most of all and whats more important to me my husbands stomach haha! Ill give this one a try this weekend with coconut oil!
I am so happy to hear that you love so recipe! Thank you for sharing!
Natasha! These are my go to crapes recipe. Made it last weekend,always such a hit.I never made it with coconut oil thou.does it taste any different than any other oil?
It has a very nice coconut oil flavor. It's great for sweet crepes but not for savory recipes. Much healthier too!